Pink Lemonade Cheescake

Name: Pink Lemonade Cheescake
Total time: 35 min
Yield: 12
Ingredients: 200 g digestive biscuits; 100 g unsalted butter, melted; 500 mL double cream; 100 g icing sugar; 600 g full-fat cream cheese; Juice and zest 1 lemon; 5 tbsp. raspberry coulis; 1/2 tsp. vanilla extract; 225 g fresh raspberries, some reserved to garnish; 200 g lemon curd

By Vanessa GrahamPublished: 25 May 2022

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We love the summery flavours of pink lemonade, and this cheesecake embodies just that. Fresh and vibrant raspberries, tangy raspberry coulis and zesty lemon curd come together for a fruity and delicious cheesecake.

Love pink lemonade just as much as us? Try our Pink Gin Cake, Pink Lemonade Pimm's Slushies and Vodka Pink Lemonade Slushies for the ultimate taste of summer!

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Yields:

Total Time:

35 mins

Ingredients

200 g
digestive biscuits
100 g
unsalted butter, melted
500 ml
double cream
100 g
icing sugar
600 g
full-fat cream cheese
Juice and zest 1 lemon
5 Tbsp.
raspberry coulis
1/2 tsp.
vanilla extract
225 g
fresh raspberries, some reserved to garnish
200 g
lemon curd

Directions

1. Step 1Grease and line a 21cm springform tin. For the biscuit base, bash the digestives to crumbs in a zip seal bag using a rolling pin or in the food processor. Stir in the melted butter and press into an even layer into the base of the tin. Chill for 20mins.
2. Step 2Whip 300ml of the cream to soft peaks, add the icing sugar and whip until combined. In a large bowl, soften the cream cheese and fold in the whipped cream. Mix in the lemon juice and zest, reserving some zest for later, 3tbsp raspberry coulis and vanilla. Gently fold in the fresh raspberries.
3. Step 3Spoon into the tin, knocking the tin against the work surface a couple times to get rid of any air bubbles. Smooth the top of the cheesecake and put into the fridge to chill for 20mins.
4. Step 4Meanwhile, heat the lemon curd and remaining coulis together in a small pan over medium heat. Warm until steaming, then cool for 5mins. Pour onto the centre of the cheesecake and chill for at least 6hrs or overnight.
5. Step 5Before serving, remove from the tin and peel off the baking paper. Whip the remaining double cream and spoon onto the cheesecake. Top with the reserved raspberries and sprinkle with remaining lemon zest. When slicing to serve, wipe the knife with damp kitchen roll between cuts for clean slices.